This is fast becoming a classic on our Beach Shack, no matter how much we bring we always sell out.
A good creamy chowder is hard to beat and I think the depth of flavour which the seasoning brings is why the chowder is so popular. A lady in Neath has nicknamed our seasoning "Chowder Powder", I like that name! We have been making chowder on the Beach Shack for a number of years now and in fact it is where the Ship's Biscuits were first developed. We used to serve our chowder with thick fish shaped scones and our Ship's Biscuits were developed from this concept.
In my eyes a good chowder is like a good fish pie and should contain three types of fish, a white fish, a pink fish and a smoked fish.
Rated 5 stars by 1 users
8 Medium Potatoes
700ml of Milk
1 Onion Diced
2 Cloves of Garlic
A Knob of Butter
1tbsp of Stock Powder
1tsp of Captain Cat's Mor Seasoning
200g of Prawns
100ml of Cream
400g of Fish (mix of white fish, pink fish and smoked fish)
Peel and chop up the potatoes, boil them in a pan until tender drain and set aside.
Heat another pan and add the butter, onion, garlic, stock and seasoning. cook for around 10 minutes over a gentle heat.
Meanwhile pour the milk into a saucepan and gently simmer over a low to moderate heat. add two thirds of the potatoes into the milk.
With a hand blender, puree the remaining third of the potatoes into a smooth paste.
Add pureed potatoes to the milk and potato mixture - this will help to thicken the mix.
Now add the onion mix, fish and prawns.
Simmer until the fish and prawns are well cooked.
Remove from the heat and stir through the cream.
Sign up to our newsletter or follow us on social media for tasty seaweed recipes, new product and stock updates, plus news of what we are up to down here in Pembrokeshire.
We will never pass on your email address or social account to third parties and you can unsubscribe at any time.
Please ensure that you place your order by 12pm on Friday 15th December if you wish your parcel to arrive in time for Christmas.
Orders placed after this time will be dispatched from the 8th January onwards.